With the arrival of autumn, temperatures have begun to increase, and in many places the coolness is already felt when the sun sets. This means that the times when we put hot and delicious spoon meals on our table and regain the tastes we usually leave behind in the summer months are back with fresher ones.
Today we present you three scoop recipes that are delicious and consistent, and can be prepared in just half an hour. Take a look at these:
Not only are they ready in 15 minutes, they’re also super healthy because they use almost no fat or oil and are super easy to carry around in a tupperware, so they can be used to expand your recipe book for meals away from home. Spoon in action!
Contents
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Canned baked beans: 1 jar (400 grams)
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Shrimp: 12
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Tomato sauce: 2 tablespoons
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Garlic: 1 clove
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Onion: 1/2
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Fish stock: A little, to cover
Preparation
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We peel the shrimps and remove the corals from their heads.
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Prepare sauce in a pot with tomatoes, very finely chopped onion and chopped garlic. We fry for 5 minutes.
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We include corals and shrimp.
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While they are cooking, we wash and add the beans.
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We cover with fish broth and cook everything for another five minutes.
Purees are one of the dishes that are often left aside during the summer months, and that is exactly why they have flavors closely associated with autumn, such as pumpkin and chestnut. In this case, we choose chickpeas as the base of the dish, whose secret touch is thyme.
Contents
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Olive oil: 30 grams
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Onion: 1 large
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Canned cooked chickpeas: 250 grams (drained)
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Fresh parsley: 2 sprigs
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Dried thyme: 1 teaspoon
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Salt
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ground black pepper
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Water: 660 milliliters
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Lemon juice: 20 grams
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Crouton: 100 grams
Preparation
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Chop the onion and sauté it in a pan until golden.
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Add chickpeas, parsley, salt, thyme, black pepper and water and boil for about 20 minutes until everything is well integrated.
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Add lemon juice and mix everything in the blender.
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We serve hot by putting croutons on top.
The king of autumn and winter dishes, the most traditional recipe of our gastronomy… but with a small change. And yes, fabada can be ready in less than 20 minutes. We just need the pressure cooker.
Contents
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Asturian beans: 500 grams
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Asturian sausage: 2
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Asturian blood sausage: 1
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Lacon: 200 grams
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Bacon: 200 grams
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This
Preparation
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We soak the beans a day before. They should stay in the water for approximately 8 hours.
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We put all the ingredients in the pressure cooker and cover it with water to about two fingers above.
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We put it to cook and cut it by adding some cold water every time it boils.
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After two or three times, we close the pot and cook it at the highest position for 15 minutes.
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We stop the cooking by holding the pressure cooker under cold water until the rings come down and open.
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We take out the chorizo, blood sausage, lacón and bacon and chop them.
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We return them to the stew and the fabada ends.